Method of baking sausage rolls and apparatus for use therewith



Sept. 13, 1 932. LEMMON JR V 1,876,701

METHOD OF BAKING SAUSAGE ROLLS AND APPARATUS FOR USE THEREWITH Filed Oct. 21, 19151 2 Sheets-Sheet 1 Invezvfior b z zw p 1932- J. u. LEMMON, JR

METHOD OF BAKINGMSAUSAGE ROLL AND APPARATUS \FO RUSE-THEREWITH Filed Oct. 21; 1931 2 Shefis-Sheet' 1 Patented Sept. 13, 1932 PATENT. OFFICE.

umrsu 's-TATEs JOHN u. LEMMON, JR, or NEWTON, MASSA H SETTS, ASSIGNOR To HATHAWAY BAKERIES, me, or CAMBRIDGE, MASSACHUSETTS, A CORPORATION or JMASSA- CHUSETTS METHOD or BAKING sausaen noLLs Ann Arr RATUs Ton USE, THEREWI'TH Ap plieation filed October '21, 1931. Serial No. 570,068.

side in a suitable pan, proofed and baked.

By reason of the individual slugs or pieces comprising the sheet, after the same is baked, said sheet is fragile and difficult to handle, because of the ready separationof the sheet between individual rolls. This prior method has necessitated the employment of. skilled high-priced bakers, but" is unsatifactory for many reasons. In'the first place, it is substantially impossible to'attain uniformity between the rolls of a given sheet. -Furthermore, when separated from the sheet, the individual rolls presented a further diificulty in the cutting thereof to form a longitudinal filling-receiving recess, requiring that'the roll A be held by an operator with one hand, usually between the thumb and fingers, and cut with a knife held in the other hand. Furthermore, rolls thus baked and separated, because of the rough surfaces where separated,do not lend themselves to toasting in present-day toasting machines, such as the well known electrical toasters and grills.

In carrying out my present novel method, the dough is first kneaded to the proper de velopment. This is invariably accomplished by mixing and kneading machines. Secondly, the dough, after being kneaded to the proper development, is allowedto stand, for fermenting, and is then molded or sheeted before being placed in a pan, in which pan it is placed as asingle sheet or layer.

This operation does not require the use of skilled labor, as will be readily understood, and thus represents a distinct and marked economy at this stage. V g

The dough thus set in the pan as a single sheet is then placed in the proofing room, where it is proofed for a predetermined inter- -val. At a suitable time and preferably prior to the proofing step, a marker is placed over the pan, with suitable marking instrumentalities extending transversely of said pan. Thus the dough, during proofing, will rise against the-marking devices, and the pressure of said dough against said marking devices will indent said devices in said dough, preferably without, however, breaking or puncturing the skin of said dough, and thus maintaining the dough in each pan as an unbroken unit. The openwork constructon of the .marker utilized, permits proofing of the dough without any interference or delay.

Then the pan, after proofing, and with the marker still in groove forming position thereon, is placed in the baking oven. The

recesses, or grooves, to distinguish and identify the line of separation between individual rolls, and to guide the cutting knife during the step of severance. I

By positioning the marker on the pan prior to the proofing of the dough, possible delays and injury or damage to the dough subsequent to proofing and prior to baking, such as falling, are obviated and eliminated. It is feasible, however, to first proof the dough to a predetermined height, preferably not beyond the top. of the pan in which 'it is proofed, then to position the marker on said pan, and then to subject the dough to the baking operation- In this event, the baked or completed sheet of roll materal will have the same characteristics as a sheet in which the marker is positioned before proofing, as will be readily understood and appreciated by those skilled in this art. The marker utilized in my present invention is entirely open, with the exception of the very slight space occupied by the transverse or lateral indenting devices, thus permitting andthorough baking thereof. The indent- .70 marker remains in place during the baking voperation, and forms in the baked sheet, lines,

any desired number, with equal facility, as

will be hereinafter more fully explained.

A sheet of roll material baked and marked in accordance with my invention is thus in condition for separation into its individual parts or rolls by the method and with the knife illustrated, described and claimed in my copending application, Ser. No. 57 0,067 filed Oct. 21, 1931, now Pat. No. 1,847,062.

Other features and objects of the present invention reside in the particular constructon of the novel apparatus utilized, and all of the above, together with other objects and features of the invention, the steps of my method, details of construction, advantages and the like, will be hereinafter more fully pointed out, described and claimed.

It will be appreciated and understood that, while I have herein referred to the rolls as sausage rolls, this is a generic term, and includes any roll wherein a longitudinal recess is subsequently formed in the roll for the reception of a filling.

Referring to the drawings, illustrating a preferred embodiment of the present invention,

Fig. 1 is a top plan view of a set of pans illustrating, in two of said pans, single sheets of dough preparatory to proofing and baking;

Fig. 2 is a longitudinal sectional view of one of the dough-filled pans, before proofmg;

Fig. 3 is a longitudinal sectional view similar to Fig. 2 with my novel marker in groove forming position Fig. 4 is a longitudinal sectional view illustrating the proofed dough indented before baking;

Fig. 5 is a top plan view of a multiple marker frame;

Fig. 6 is an end elevation of said marker;

Fig. 7 is a longitudinal sectional view illustrating the completely baked sheet of roll material with the guiding or division grooves or lines permanently formed therein; and

F g. 8 is a perspective view of a sheet of roll material baked and formed in accordance with my novel method.

Referring now to the drawings, for a particular description of the invention, asheet of dough 10 is placed in a pan 11, after said dough has been kneaded to the proper-development and sheeted. The insertion of the sheeted dough 10 in said pan does not require the use of skilled labor, as has heretofore been necessary in the formation and insertion of the individual slugs utilized to produce sausage rolls. When placed in the pan 11, the top of the sheet 10 is considerably below the upper edge of the pan, as will be apparent from a glance at Fig. 2. In quantity production it is, of course, desirable to utilize a set of. pans 11, united by bands 12, or in any other desired manner, as illustrated in Fig. 1.

A usual set of pans comprises five, united for handling as a unit. After each of the pans 11 has received its sheet of dough 10,

"a marker frame 13 is placed over the top of said pan. This frame 13 has a plurality of lateral or transverse webs, wires, or other indenting or marking devices 14. The set of pans is then placed in a proofing room or chamber, where it is proofed or raised for a predetermined time interval, at the expiration of which interval the dough will have risen in the pan to substantially the height illustrated in Fig. 4, that is, above the bottom of the devices 14, 'as illustrated at 16. The pressure of the dough, during proofing, will indent the devices 14 therein in the manner illustrated, without, however, breaking or puncturing the skin surrounding the said dough, said dough being depressed below said markers, as shown at 17.

lVhen utilizing 'a set of pans as illustrated in Fig. 1, I may utilize a multiple marker frame, illustrated in Figs. 5 and 6, comprising the individual frame sections 13 hinged at 15, for convenience in handling and storing when not in use. The pan 11, or set of pans, with the marker frame or frames in position, is then placed in an oven, where it is left for the predetermined interval necessary to complete thorough baking thereof.

It will be readily apparent that the presence of the indenting elements 14 will not interfere with the passage of the heated air around the pan 11 and dough 10, so that the baking of said dough will be carried out as readily as without the markers. Also, the mass of the elements 14 is such that the same will readily heat and not interfere with the baking of the dough along the lines 17.

WVhen the baking operation is completed, there is produced a single unitary sheet 18 of roll material, provided with guiding or dividinglines 19 to indicate the line of separation or division of the individual sausage rolls, preferably in accordance with the meth od defined in my said copending application.

The sheet 18 is strong, and will not have the tendency to break or separate along the lines 19, as would be the case if the sheet 18 were composed of a plurality of individual slugs baked together. A sheet of roll material thus prepared, will therefore retain its freshnessfor a greater length of time than a sheet prepared under prior methods. Also, when severing a roll from said sheet, there ig'svavoi will not be a tendency to separate along the other lines of division, as has heretofore been the fact. Thus a sheet of roll material baked in accordance with'my invention, need not be accorded the delicate handling heretofore required with sheets of roll material manufactured in accordance with prior practices. This advantage will also be appreciated at every point of handling subsequent to the baking step. For example, in machinewrapping sheets of roll material formed in accordance with, my invention, the operators will experience no difiiculty in handling the same, as each sheet is a unitary, homogeneous mass, instead of being composed of a plurality ofindividual units in accordance with the prior practice. Also in boxing, crating,

shipping, delivery, and all subsequent han dling, the advantages of a single unit sheet will be apparent and evidenced.

While I have herein described the step of positioning the marker on the pan as taking place prior to the proofing operation, it will be understood and appreciated that in some instances, with certain types of dough, it will be feasible to practice this step between the proofing and baking operations. In other words, with certain types of dough, the marker could be positioned subsequent to the proofing, but to avoid any possiblevdelays or damage at this important point, it is preferable, as a general rule, to position the marker before proofing.

However, it willbe readily apparent to those skilled in this'art that the placing of a suitable marker frame after proofing and before baking is within the scope of my present invention.

The simplicity, economy, efliciency and other advantages of my novel method and apparatus, will be instantly apparent to and appreciated by those skilled in this art.

I believe that the method of baking sausage rolls, as above briefly described, is novel, and

have thereforeclaimed the same broadly in.

this application.

I also believe that the marking or indicating apparatus illustrated herein and above described is novel, and have therefore claimed said apparatus herein.

While I have necessarily described my present invention somewhat in detail, it will be appreciated that I may vary the size, shape, and arrangement of parts within reasonably wide limits, without departing from the spirit of the invention.

My invention is further described and defined in the form of claims as follows:

1. The method of forming a pan of sand wich rolls which consists in placing a sheet of dough in a pan with the depth of the sheet substantially .uniform throughout its area,

supporting an open-work dough, marking frame on the pan above the dough, proofing the dough over a suitable period of time to cause the' dough rise and'to be indented by the overlying marking frame, and then bakingthe pan ofproofe'd and marked dough whilethemarking-frame remains in position the sheet into separate roll sections, and baking the pan of dough while the open work marking frame remains in position overlying the dough whereby the indentations are maintained in the sheet during baking and whereby the oven heat is permitted to circulate freely over the top of the sheet to bake and to brown the topsof the roll sections.

3. Means for forming a sheet of sandwich rolls comprising a pan, and an open-work marking frame to be supported on the pan at a level to indent the top of a sheet of dough disposed within the pan as the dough rises, said marking frame being adapted to remain on the pan during baking of the dough and having a plurality of dough indenting ele ments disposed in spaced relationship to divide the dough into separate sandwich sections, the pan being uncovered except by said dough indenting elements whereby hot oven air is permitted tocirculate freely over the top'ofthe dough to bake and to brown the tops of the roll sections, the marking frame being separate from the pan and loose with respect thereto for ready application to and removal from the pan, and meansat the margin of the frame for cooperation with the rim of the pan to predetermine the same correct operative positioning of the frame on the 1 pan whenever the frame is applied to the pan, said means being effective to hold the frame against lateral movement in all directions relative to the pan.

i. Means for forming a sheet of sandwich 7 extending transversely of the pan in individualroll width spaced relationship, the pan being uncovered'except by said dough indenting elements whereby hot oven air ispermitted to circulate freely over the top of the dough to bake and to brown the tops of the rolls, the marking frame being separate from the pan and loose with respect thereto for ready application to and removal from the pan, and means at the margin of the frame for cooperation with the rim of the pan to predetermine the same correct operative positioning of the frame on the pan Whenever the frame is applied to the pan, said means being effective to hold the frame against lateral movement in all directions relative to the pan. r I

In testimony whereof, I have signed my name to this specification.

JOHN U. LEMMON, JR. 

